Moist and tender vegan “turkey” that can be cooked in the Instant Pot or baked in the oven. Slice the roast or shred it for sandwiches and other dishes. Makes a perfect centerpiece for the vegan holiday table.
INGREDIENTS
For the Roast:
10 ounces super firm tofu – Such as Trader Joe’s vacuum-packed variety. Ten oz is approx ⅔ of the package. See Notes.
4 large cloves garlic, peeled
¼ cup tapioca starch
¼ cup nutritional yeast
3 tablespoons Orrington Farms Vegan Chicken Flavored Powder, dry – Or similar product; see Notes
2 tablespoons white vinegar or apple cider vinegar
2 teaspoons onion powder
1 ½ teaspoons dried rosemary (not powdered)
1 teaspoon dried thyme (not powdered)
1/3 teaspoon ground sage
½ teaspoon ground ginger
½ teaspoon black pepper
1 teaspoon fine sea salt
1 tablespoon olive oil
2 teaspoons toasted sesame oil
1 ½ teaspoons liquid smoke
¾ cup water
1 ½ cups plus 1 tablespoon vital wheat gluten, divided
½ teaspoon refined coconut oil or other neutral flavored oil
Herb Rub (optional):
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon fine sea salt
black pepper
Glaze (just before serving):
2 teaspoons maple syrup
2 teaspoons soy sauce
½ teaspoon toasted sesame oil or olive oil
Broth for Baking (optional):
approx. 2 cups vegetable broth or water + bouillon
INSTRUCTIONS
Crumble the tofu into a large food processor with the standard S-blade (see Notes re: food processor). Add all remaining roast ingredients EXCEPT vital wheat gluten and coconut oil. Process the tofu and seasonings into a smooth slurry. Add 1 ½ cups vital wheat gluten (180 g), and process for 1 minute.
Remove dough from food processor, and place on a work surface. Shape into a rectangle. Cut it in half, then cut one of the halves in half again. Set one of the smaller pieces aside (¼ of the dough) – this piece will serve as the turkey skin. Return ¾ of the dough to the food processor, and process for 1 minute. Transfer it to the work surface and knead by hand a few times to make sure it feels firm. Set aside to rest.
Place the “skin” piece of dough back in the food processor. Add 1 tablespoon vital wheat gluten, and process for 1 minute. It should look shiny and smoother than the other piece of dough. Set aside.
Shape the larger piece of dough into a log. Twist it until it begins to break or resist (see photo). Fold the twisted log so that it resembles a ribbon. Tuck the right tail underneath, then tuck the left tail.
twisting and tucking the dough
Now you have a rough ball shape. Repeat the process of stretching out into a log, twisting, folding, and tucking. Holding the dough with both hands, smooth the surface by gradually working the outer edges underneath. Once the top appears fairly smooth, set aside.
Take the “skin” piece of dough, and, like you’re handling pizza dough, carefully stretch it into a rectangle (or circle; it doesn’t have to be perfect) larger than the roast. Lay the skin out flat. Place the roast top-side (smooth-side) down, on the skin. Begin folding in the edges of the skin, pinching it together, so that all of the seams are closed and the entire roast is fully wrapped. Try to avoid creating air bubbles between the skin and roast.
wrapping the roast with skin
Rub the outside of the skin with the refined coconut oil. This helps the herbs stick, if using, and keeps the skin moist. If using the herb rub, combine parsley and thyme. Sprinkle onto all sides of the roast. Now season it with salt and pepper. Use your hands to lightly pat the seasonings into the skin.
Wrap the seitan tightly in cheesecloth (or parchment + foil, or foil lightly coated with oil to prevent sticking). Make sure there’s enough excess on the ends so you can twist and fold the cheesecloth underneath the roast. The weight of the roast will hold the cloth in place.
Instant Pot method:
In a 6 quart or larger Instant Pot, add just enough water to reach the bottom of the trivet. Place the roast on the trivet. Secure the lid, set to sealing, and cook on high pressure for 1 hour 15 minutes. Allow the pressure to naturally release.
Oven, wrapped in cheesecloth:
Preheat oven to 350 degrees F. Add about 1 inch of vegetable broth to a high-sided baking dish. Place the cloth-wrapped roast top side-down in the broth, and cover the entire dish tightly with foil. Bake for 1 hour, then carefully remove the foil and flip the roast. Add more broth as needed so the dish doesn’t dry out and burn. Replace the foil, and bake for another 45 minutes. Remove foil to check whether more broth is needed. Press the center with tongs; it should feel very firm. If you think the center of the roast is not quite done, leave uncovered and bake for another 15 to 20 minutes or until the center feels firm.
Oven, wrapped in parchment + foil:
No need for any cooking liquid. Preheat oven to 350 degrees F. Make sure the roast is wrapped completely so that moisture doesn’t escape during baking. Place on a baking sheet, and bake for 1 hour. Flip the roast and bake for another 45 minutes. To test for doneness you may need to unwrap the foil (carefully! It’s hot.) and press with tongs.
Let roast cool for about 15 minutes then remove the cheesecloth/foil. For the best texture allow roast to cool completely, then refrigerate overnight in an airtight container. The next day, let the roast come to room temperature before completing the next step and serving.
Before serving:
For the glaze stir together the maple syrup, soy sauce, and oil, and brush onto the roast. Set oven broiler to 500 degrees, and place roast on a baking sheet. Place on rack in middle of oven so the top of the roast is about 6 to 7 inches from broiler. Broil for 7 to 10 minutes, keeping a close eye on it, or until the skin is golden. Let rest 5 minutes, then slice and serve.
The roast can also be shredded or sliced straight from the fridge and used in sandwiches, salads, sautes, and stir fries.
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